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Wednesday, July 9, 2014

Frozen Vanilla Berry Bark

I hope everyone had a great (and delicious) Fourth of July this year. We spent our holiday weekend at the Ranch like we've done nearly every year since Ryan and I met over 10 years ago. It's one of our favorite places in the world, where we always feel like family and leave with full bellies and full hearts. I loved being able to share this place with Mac this year and he loved the people, the bison, the fishing, the golf carts and the lake. I have TONS of photos to come, so stay tuned (although it may be months before I get through them all!).

Of course we ate very well while we were there...and by well, I mean a lot. I think I gained at least six pounds from Friday to Sunday. So, when we got home and it was time for me to make the recipe I'd been matched with from the Fourth of July Recipe Linkup, I was thrilled that it was so light and healthy and easy! This recipe is from Elise at Cheers Y'all and as soon as I saw it I was overjoyed to get this one. I knew right away that Mac and I would both love it.

This recipe couldn't be simpler and I struggled with how to "make it my own" as our linkup instructions required. I chose to modify Elise's original recipe only slightly, by using fresh fruit (instead of frozen), Greek yogurt (instead of normal) and adding a bit of honey and vanilla, for extra sweetness and flavor. I love Greek yogurt, but it can be a bit bitter, so the honey was a nice touch to give it a bit of natural sweetness. I also added an extra couple drops of vanilla bean puree to make it extra vanillay (not a word, I know). And since it's the middle of the summer and berry season, I used fresh fruit. I think it turned out FABULOUS!

Ingredients:

- 32 oz vanilla Greek yogurt

- strawberries

- raspberries

- blueberries

- 2-3 tablespoons honey

- 1 tablespoon vanilla bean puree

Directions:

1. Mix the honey and vanilla into the yogurt in a large bowl.

2. Spread the yogurt out onto a baking sheet using a rubber spatula.

3. Place berries on top.

4. Freeze (at least 1-2 hours).

5. Use a knife to break into pieces.

6. Enjoy right away while it's COLD!

Absolutely delish! Cold and healthy and easy peasy!

Thanks so much to Alyssa for organizing the recipe swap and for Elise for your awesome recipe! I have a feeling we will be making this (and all kinds of variations thereof) a lot this summer!